Amêijoas à Bulhão Pato

Place the Small Clams in a large bowl of cold water with a pinch of Sea Salt and let them sit for 20–30 minutes to purge any sand; then scrub and rinse each clam under cold running water.

Mince several cloves of Garlic, roughly chop the Cilantro, and grate a little zest from the Lemon; keep the zest and herbs separate.

Warm about 2–3 tablespoons of Extra-Virgin Olive Oil in a wide, heavy skillet over medium heat, then add the garlic and cook gently until fragrant but not browned (about 30–60 seconds).

Pour in the Dry White Wine and a splash of Lemon Juice, increase the heat to medium-high and bring the liquid to a brisk simmer, scraping any browned bits from the pan.

Add the rinsed clams to the skillet, cover tightly, and steam for 4–6 minutes, shaking the pan once or twice, until most of the clams have opened (discard any that remain tightly closed).

Remove the lid, stir gently to coat the clams in the sauce, taste and season with a grind of Black Pepper and more Sea Salt if needed; stir in half of the chopped cilantro and the lemon zest.

Transfer the clams and broth to a serving bowl, sprinkle with the remaining Cilantro, and serve immediately with plenty of torn Crusty Bread to soak up the delicious sauce.